Fain Perdu
From Little French dinners, 1898
Serve with custard.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
86Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein6.3 g
Carbohydrates1 g
Fiber0 g
Sugars0.8 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium76 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.6 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 52. The excerpt below is the record exactly as published.
Fain Perdu." — Out from the crumb of a stale tin loaf slices half an inch thick, trim these into any fancy shapes that are liked, and soak them in milk sweetened to taste, in which a pod of vanilla has been boiled. Drain them well. Beat up one or more eggs with a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.